Rob and I have been plowing through our tomato stash. Mostly me, since Rob doesn’t like them raw. Slow and steady it built up, as we waited for the green tomatoes to ripen on our windowsill. We had to pick them early, otherwise the rodents would take off with them. I blame the squirrels. Or maybe it is raccoons? I thought there were telltale teeth marks but my mom assured me the culprit (in that case) were earwigs. I know earwigs cannot lift a tomato on top of the fence, so I have multiple foes. I am surprised any rodent could lift them because some of the tomatoes are huge. One tomato I found on the plant that was turning red was 540g! Over a pound!
My friend Renee at Leafy Cauldron has had wild success with her urban garden. Look at just a small fraction of her haul. She gave me some to try and they were delicious. 🙂
With my new appreciation for sandwiches and an abundant tomato haul, what could be more classic than a vegan BLT? Summer ripe tomatoes are heavenly and a perfect match for coconut bacon, though.
I am no stranger to coconut bacon (or eggplant bacon) and let’s be honest, they are nothing like “real” bacon. I was never one to adore bacon (and not the super crispy bacon, at that) but I was kind of excited to see what was in store in the new cookbook Baconish written by Leinana from the blog Vegan Good Things. We both discovered coconut bacon the same way: a trip to Montreal’s Aux Vivres restaurant.
The first part of the cookbook has recipes for all sorts of plant-based bacon: tofu, tempeh, seitan, King Trumpet mushrooms, shiitake mushrooms, eggplant, carrot, roasted chickpeas and TVP for bacon bits. Each one is slightly different, some with smoked paprika, some with cumin, some with smoked salt, some without any of those ingredients, too.
The rest of the book features these ingredients (or store-bought varieties) in other recipes. A german potato salad entices me as well as the fried green tomato BLT (perfect for all those unripe tomatoes). The cauliflower bacon gratin looks perfect for a cold winter night and I am curious about the tofu bacon carbonara that is also eggless. The mains are a bit heavy on pasta creations, but I suppose that is the nature of bacon. The desserts truly shine in creativity with options like Miss Piggy Strawberry Ice with Chocolate Covered Bacon and Maple Pecan Sundaes with Coconut Bacon.
I have only made the coconut bacon with the coco BLT so far, and it did not disappoint. Simple with only a few ingredients, the coconut bacon adds a fun perk to salads and lovely in the sandwich. Mine didn’t crisp up too much and as the recipe mentions, watch carefully because the edges will start to burn quickly. I ate my sandwich with mizuna, hence Rob christened this a BMT! A bacon-mizuna-tomato sandwich.
Recipes from Baconish spotted elsewhere:
Author’s note: This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever.
3 tablespoons tamari